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Thai Red Curry Potsticker Soup

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A comforting and flavorful Thai-inspired soup made with red curry, creamy coconut milk, tender potstickers, and fresh vegetables, ready in about 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 1 large red bell pepper, sliced into bite-size pieces
  • 2 medium carrots, sliced into bite-size pieces
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1–2 tablespoons Thai red curry paste
  • 4 cups chicken stock
  • 1 (1-pound) bag frozen potstickers
  • 1 (15-ounce) can full-fat coconut milk
  • 2 large handfuls fresh baby spinach
  • 2 tablespoons fresh lime juice
  • Salt and black pepper, to taste
  • Chopped fresh cilantro and lime wedges, for garnish

Instructions

  1. Heat the olive oil in a large stockpot over medium-high heat.
  2. Add the diced onion, bell pepper, and carrots. Sauté for 6–7 minutes until slightly softened.
  3. Stir in the garlic, ginger, and Thai red curry paste. Cook for about 3 minutes until fragrant.
  4. Pour in the chicken stock and bring the soup to a boil.
  5. Add the frozen potstickers and cook according to package directions until tender.
  6. Stir in the coconut milk and baby spinach, cooking until the spinach wilts.
  7. Remove from heat, stir in lime juice, and season with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh cilantro and lime wedges before serving.

Notes

Adjust the amount of curry paste to control the spice level.Vegetable broth and veggie potstickers can be used for a vegetarian version.Add mushrooms or bok choy for extra vegetables.Do not freeze with potstickers in the soup, as their texture may change

Nutrition

Find it online: https://cookibly.com/thai-red-curry-potsticker-soup/